Chocolate Babka Recipe

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

This Chocolate babka is like a giant fluffy and chocolaty cinnamon roll. It’s laced with chocolate ganache and glazed with that same ganache which melts into the grooves and makes these completely irresistible (as I much on a slice with my morning coffee).

This recipe makes 2 chocolate babkas and they are perfect for gifting; so beautiful and such a treat! This dough is simple and excellent – it takes half the day to make BUT (a big BUT), it’s mostly inactive rising time. I hope this becomes a new holiday tradition for you!

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

Ingredients for Chocolate Babka Recipe:

3/4 cup (6 oz) warm milk (NOT hot)
2 1/4 tsp (1/4 oz packet or 7 grams) active dry yeast
4 Tbsp (50 grams) granulated sugar, divided
3 1/2 cups + 1 to 2 Tbsp (450 grams) all-purpose flour* measured correctly
2 large eggs, room temp
4 Tbsp melted butter, divided (3 Tbsp for batter, 1 Tbsp to brush tops)
1/2 tsp salt
1 tsp vanilla extract
Coconut oil to brush over babkas, optional

Ingredients for Ganache Filling:

1 cup (8 oz) heavy whipping cream
1/4 cup (25 grams) granulated sugar
8 oz (1/2 lb or about 1 1/3 cup) semi-sweet chocolate chips**

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*To measure flour, spoon into a dry ingredients measuring cup then level the top with the blunt edge of a knife.
**Click Here to read more about measuring chocolate correctly.

What you will Need:

2 bread loaf pans lined with parchment paper

How to Make Chocolate Babka:

1. In bowl of a stand mixer, add ¾ cup warm milk, sprinkle top evenly with 1 packet yeast and let sit for 7 min. Whisk in ½ cup flour and 2 Tbsp sugar. Cover with plastic wrap and let rise in a warm oven** for 25-30 min or at room temp 35-45 min. It will be puffy (if it’s not puffy, either your milk was too hot and killed the yeast or you need to buy fresh yeast).

2. Whisk in 2 eggs, 3 Tbsp melted butter, remaining 2 Tbsp sugar, ½ tsp salt and 1 tsp vanilla. Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time allowing it to incorporate between each addition). Dough should feel barely sticky to the touch but should not stick to fingertips or the sides of mixing bowl. Add an extra 1-2 Tbsp flour if needed. Once all flour is in, continue kneading on speed 2 for 8-10 min.

3. Cover with plastic wrap and let rise in a warm oven** for 1 hour or at room temp 2 hours. Dough should double in size.

…Meanwhile make chocolate ganache (instructions below) since it needs time to cool.

4. Once dough has risen, divide it in half. Generously dust flour on a clean work surface and place 1 piece of dough in the center. Sprinkle dough with flour (just enough to keep rolling pin from sticking) and roll into an even 12″ wide by 16″ long rectangle. Spread with 1/3 of the room temperature ganache. Roll the dough up tightly starting with the shorter side.

Rolling Tip: Be sure your ganache is spreadable and thickened or rolling up the dough will be difficult. Use a thin edge spatula to help roll if dough is sticking to your surface.

5. Cover with plastic wrap and refrigerate 15 minutes. Cut each chilled roll in half lengthwise with a sharp knife, keeping the top 1/2″ of the roll connected. Twist halves together a few times.

6. Butter and line 2 loaf pans with parchment paper. Carefully transfer dough to prepared pans. Cover with plastic wrap and let rise in a warm oven** for 30-45 min or at room temp for 1 to 1½ hours or until puffy. Preheat oven to 350˚F.

7. Brush loaves with remaining 1 Tbsp melted butter and Bake at 350˚F on the center rack for 30 minutes or until tops are browned. Brush hot loaves with coconut oil to give them a sheen or (my favorite), spread remaining chocolate ganache over the tops.

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.comChocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

How to Make Chocolate Ganache:

1. In a small saucepan over medium heat, stir together 8 oz of heavy whipping cream with 1/4 cup sugar, stirring until dissolved. Stir until cream reaches a simmer, remove from heat.

2. Add chocolate chips to a medium bowl and pour the hot cream over the top, wiggling the mixing bowl around a bit to ensure chocolate chips are covered. Cover the bowl (with lid or plastic wrap) and let sit 5 minutes. Remove cover and whisk starting from the center and moving outward until a smooth chocolate sauce has formed. Let cool completely to room temperature or until sauce has thickened slightly. To speed set, refrigerate ganache for 10 minutes at a time, whisking to check the consistency.

Cover and store the finished chocolate babka at room temperature overnight.

Chocolate Babka Recipe

5.0 from 10 reviews
Prep time:
Cook time:
Total time:
Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove.
Author:
Skill Level: Medium
Cost To Make: $6-$8
Serving: 2 babka loaves

Ingredients

Ingredients for Chocolate Babka:

  • ¾ cup (6 oz) warm milk (NOT hot)
  • 2¼ tsp (1/4 oz packet or 7 grams) active dry yeast
  • 4 Tbsp (50 grams) granulated sugar, divided
  • 3½ cups + 1 to 2 Tbsp (450 grams) all-purpose flour* measured correctly
  • 2 large eggs, room temp
  • 4 Tbsp melted butter, divided (3 Tbsp for batter, 1 Tbsp to brush tops)
  • ½ tsp salt
  • 1 tsp vanilla extract
  • Coconut oil to brush over babkas, optional

Ingredients for Chocolate Ganache:

  • 1 cup (8 oz) heavy whipping cream
  • ¼ cup (25 grams) granulated sugar
  • 8 oz (1/2 lb or about 1⅓ cup) semi-sweet chocolate chips**

What you will Need:

  • 2 bread loaf pans lined with parchment paper

Instructions

How to Make Chocolate Babka:

  1. In bowl of a stand mixer, add ¾ cup warm milk, sprinkle top evenly with 1 packet yeast and let sit 7 min. Whisk in ½ cup flour and 2 Tbsp sugar. Cover with plastic wrap and let rise in warm oven (100˚F) for 25-30 min or at room temp 35-45 min. It will be puffy
  2. Whisk in 2 eggs, 3 Tbsp melted butter, remaining 2 Tbsp sugar, ½ tsp salt and 1 tsp vanilla. Using dough hook on speed 2, add remaining 3 cups flour (1/2 cup at a time, letting it incorporate between additions). Dough should feel barely sticky to the touch but should not stick to sides of mixing bowl. Add an extra 1-2 Tbsp flour if needed. Once all flour is in, continue kneading on speed 2 for 8-10 min.
  3. Cover with plastic wrap and let rise in a warm oven for 1 hr or at room temp 2 hrs. Dough should double in size. Meanwhile, make chocolate ganache (instructions below).
  4. Once dough has risen, divide it in half. Generously dust flour on a clean work surface and place 1 piece of dough in the center. Sprinkle dough with flour (just enough to keep rolling pin from sticking) and roll into a 12" wide by 16" long rectangle. Spread with ⅓ of the thickened ganache. Roll the dough up tightly starting with the shorter side.
  5. Cover with plastic wrap and refrigerate 15 min. Cut each chilled roll in half lengthwise with a sharp knife, keeping the top ½" of the roll connected. Twist halves together a few times.
  6. Butter and line 2 loaf pans with parchment paper. Carefully transfer dough to prepared pans. Cover with plastic wrap and let rise in a warm oven** for 30-45 min or at room temp for 1 to 1½ hours or until puffy. Preheat oven to 350˚F.
  7. Brush loaves with remaining 1 Tbsp melted butter and Bake at 350˚F on the center rack for 30 min or until browned. Brush hot loaves with coconut oil to give them a sheen or spread remaining chocolate ganache over the tops.

How to Make Chocolate Ganache:

  1. In a small saucepan over medium heat, combine 8 oz of heavy whipping cream with ¼ cup sugar, stirring until dissolved and cream reaches a simmer then remove from heat.
  2. Add chocolate chips to a medium bowl and pour the hot cream over the top, wiggling the bowl around to ensure chocolate chips are covered. Cover the bowl and let sit 5 minutes. Remove cover and whisk starting from the center and moving outward until a smooth chocolate sauce has formed. Cool completely to room temperature or until sauce has thickened. To speed set, refrigerate ganache for 10 minutes at a time, whisking to check the consistency.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

Chocolate babka is like a fluffy chocolate cinnamon roll. This babka recipe is laced with chocolate and glazed with ganache which melts into every groove. | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Viktoriya
    February 13, 2018

    Natasha, can i substitute butter instead of whipping cream? Reply

    • Natasha
      natashaskitchen
      February 14, 2018

      Hi Viktoriya, I have only tried making ganache the traditional way – with heavy whipping cream. You might google to see if there are ganache recipes with butter. I think it could work possibly since it would be like a buttery chocolatey cinnamon roll type of filling but I just haven’t tested it to recommend it. Reply

  • Claudia
    January 27, 2018

    I made this receip . Very nice. Delicious Reply

    • Natasha's Kitchen
      January 28, 2018

      I’m happy to hear that Claudia! Thanks for sharing! Reply

  • Alena
    January 23, 2018

    Hi Natasha, I can’t wait to try this! My question: in your instructions it says to butter and line pans with parchment paper. Do you butter them just so the parchment would stay in place better? Reply

    • Natasha
      natashaskitchen
      January 23, 2018

      Hi Alena, yes that is correct and a couple of the sides are not lined, but only buttered so it makes it much easier to lift the babka out of the pan if it is buttered and lined. Reply

  • LAna
    January 19, 2018

    Do you think I can freeze the second loaf? Would it taste fine after defrosting? Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Yes, you can freeze it and let it defrost on the counter afterwards. It should still taste great Reply

    • Natasha
      natashaskitchen
      January 20, 2018

      Hi Lana, Yes, I think it would still taste fine. With any bread, it is best to freeze as fresh as possible (the same day it is baked after it is at room temperature) so it defrosts as fresh tasting as possible. It would probably hold up better in the freezer and defrosted if you don’t spread the chocolate over the top. Reply

  • Jessica
    January 15, 2018

    Can you make the dough the day before? Reply

    • Natasha
      natashaskitchen
      January 15, 2018

      Hi Jessica, this dough has worked with my overnight cinnamon rolls (or a very very similar dough anyway), so I do think it would work well to refrigerate before the last rise then let it rise for the last time at room temperature (it will take longer since it will be starting as chilled dough) then bake as directed. Reply

  • Elizabeth Gladic
    January 9, 2018

    I made this last weekend – it’s fantastic! I followed your recipe exactly except I omitted the coconut oil for glaze. The dough was really easy to work with. I am planning to make this again soon but decided that I’ll only make 2/3 of the ganache because although it’s delicious on top of the babka it was kind of messy. Thank you for a truly wonderful recipe! Reply

    • Natasha's Kitchen
      January 9, 2018

      You’re welcome Elizabeth! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your wonderful review! Reply

  • Richard Cutt
    January 3, 2018

    Natasha – going to try this soon to cold outside so time to bake, and make something good from you Reply

    • Natasha's Kitchen
      January 3, 2018

      I hope you love it Richard! Please let me know what you think! Reply

  • December 26, 2017

    Looking very delicious and tasty. I think the best with hot chocolate or cappuccino. Reply

    • Natasha's Kitchen
      December 26, 2017

      That is the perfect combination with this delicious recipe! Reply

  • Lorelei Shepherd
    December 25, 2017

    I loved your recipe! Thank you. My only changes: I rested the dough overnight in the refrigerator before rolling it – and I added a half a box of pulverized Nabisco chocolate wafers to the ganache (after it was spread on the babka dough.) Reply

    • Natasha's Kitchen
      December 26, 2017

      You’re welcome Lorelei! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

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